Soft-Shell Crabs Sauteed In Brown Butter
Updated Nov. 14, 2022
- Total Time
- 35 minutes
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Ingredients
- 2cups milk
- 2teaspoons Tabasco
- 1teaspoon mustard powder
- 1teaspoon cayenne pepper
- 1teaspoon ground white pepper
- ½teaspoon salt, plus more to taste
- 2teaspoons sugar
- 2cups all-purpose flour
- 8soft-shell crabs, cleaned
- 8tablespoons unsalted butter
- 1cup lemon juice
- ½cup parsley, minced
- 1teaspoon fresh ground pepper, plus more to taste
Nutritional analysis per serving (4 servings)
574 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 19 grams protein; 491 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the milk and Tabasco in a bowl. Mix the mustard powder, cayenne pepper, white pepper, salt, sugar and flour in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat until bubbling. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
- Step 2
Add ½ cup lemon juice to pan and cook over high heat until it glazes the pan. Stir in remaining butter and cook over medium heat until brown, about 5 minutes. Skim off any foam that rises to the surface. Take the pan off the heat. Whisk in the remaining ½ cup lemon juice and parsley. Season with salt and pepper, pour over crabs and serve.
Private Notes